My friend dropped off 10 avocados from her father-in-laws avocado farm-lucky! I love avocado but I simply had too much and was gaucamoled out. I made a really “light” dressing of lime and a teaspoon of honey on top of a bed of sliced tomatoes and avocados and some chopped cilantro. This is a refreshing and filling side dish or perfect for lunch. I now am the proud owner of an avocado tree, but it will take years to yield many avocados.
For two servings:
2 Haas avocados sliced or cubed, depending on your preference
2 tomatoes sliced.
handful of cilantro chopped or cut with scissors
1 lime squeezed into small bowl. Add 1 teaspoon or more of honey and 2 tablespoons oil of your preference. Mix and drizzle over avocado and tomatoes!
Add salt ( sel de cali- citrus blend, cilantro red pepper, or chardonnay) Voila, ready to eat.
This is a really simple dish. Basically take a bunch of shrimp, toss them in cilantro. Heat up a pan with olive oil. Toss in shrimp, garlic and cilantro, cook till opaque, add in diced tomatoes or halved cherry tomatoes at last-minute, just to warm up. Meanwhile heat up tortillas as you usually do. We just heat one by one on a frying pan with nothing in it, note, be careful, you could ruin your pan as we have. It beveled under the heat but we also have an annoying electric stove top. Anyway, add the shrimp, fresh squeezed lime wedge, a piece of avocado if you have one, some sour cream if you have, to your tortilla and voila, a lovely bite of mexicana americana Alla Karine and Paul. Actually, I have to say this was Paul’s recipe he discovered from a friend while living in an artist loft in downtown Detroit.
18 or so shrimp for 2 people about 3 tortillas each
6 flour tortillas
1 avocado sliced in 6 pieces-one piece per tortilla
a bunch of cilantro
a handful of cherry tomatoes or 2 plum tomatoes diced
Keeping with the Dukan diet, we are having protein. I am writing this so late now, I can’t remember when we had what, but this was one of our prefered meals. I am huge on fresh fish, however, the Trader Joe’s frozen swordfish wasn’t bad at all. And you can’t go wrong with a lot of cilantro and lime. Basically I defrosted the swordfish and cut it up into nice size chunks. I strung the sticks with one piece of red onion, one piece of fish and so on. I then chopped up some cilantro and squeezed some lime juice. Dusted some salt and pepper and topped it off with the lime, cilantro dressing-no oil at all. I then just strung some calamari on the sticks and added salt and lemon juice. Make sure you don’t add any citrus until you are ready to grill. I put them on the BBQ for about 6 mins-3 mins to each side. This was another YUM making this diet a synch.
Dinner number two under the Dukan diet. Tonight I tried to add variety. We had a delicious filet mignon from Trader Joes, mostly organic. I prepared it on the grill along with the octopus and shrimp. I just seasoned it with salt and a lot of crushed pepper. I wanted to put my William Sonoma au poivre seasoning, but it had too much oil. I also thawed out the frozen octopus and marinated it in a cilantro and lime marinade as well as a few jumbo shrimp. That’s a lot of food! However, when only eating protein, it’s not much. I also made veal. I found a nice butcher in San Pedro. It’s hard to find a butcher around here. I was truly spoiled in Italy, there was one on every block.
I wrapped each veal piece with one slice of red onion and one piece of sage. I squired each role. The veal was for the 3rd protein day’s lunch, but we snuck a piece each, leaving Paul 2 for his lunch and me up to my own accord. Dinner was a success, well minus the octopus that had the consistency of an uncooked snail or a really tough piece of rubber band. I didn’t pre-cook it. Later I remembered how long I had cooked my octopus when I made it for the first time, when living in Italy. I was so happy and proud when I went to the market and bought my first octopus. I also remember getting my octopus out of the bag and realizing I didn’t ask for it to be cleaned!!! I had to youtube a Jamie Oliver clip to see exactly how. It was a bit overwhelming, but I did it. I managed to get the little teeth out of the head and pull the head inside out.
Doesn’t seem appetizing, but it didn’t turn me into a vegetarian, yet. I’d been told by several locals to freeze it for at least 24 hours to give it some tenderness. Then you cook it in wine for a very long time. This time back in the US, I must have lost a bit of my memory because somehow tI felt 15 mins on the grill would be delicious. I had read a recipe that said to grill for 15 minutes, but later after our meal I read the fine print. The grilling for 15 mins, was after a few hours of stewing! But never-the-less our dinner was great. A bit different from our first, still as bizarre, in the fact that our veggie was just the size of a garnish. Paul and I decided to do the protein diet one more day.
Breakfast, snacks, lunches: We’ve been eating hard-boiled eggs, not more than two a day, yogurt-greek style and european style. All are fat-free. I’m getting used to it. I think what we miss the most is wine. But in general, we are living on coffee, Perrier, yogurt, tofu and proteins. I’ve lost 3 lbs so far. I did the Dukan diet true weight and I don’t have too much to lose, but need a jump start to the new year. I really over induldged over the holidays, it started at Halloween. So it was time to do something serious. My profile from the Dukan site said I’d do a 2 day protein and then a mon/Thurs protein day with the others protein and veggie, for 20 days. I don’t have many days left, well, two weeks, but it seems ok so far-day two. hahaa. Paul has been having much better lunches than me. I’ve been making him his before he goes to work. I just snack in between working at home.
DUKAN DIET DAY 3
I missed a post so I will add in my Dukan Diet Day 3. We had grilled swordfish, calamari and shrimp. I used two frozen swordfish steaks and cut it up into pieces. I also used previously frozen calamari that I’d purchased from the seafood/fish docks in San Pedro. I used the same dressing as the previous night. Cilantro and lime.
Cut up sword fish, red onion, cilantro and lime to squeeze. Put them on sticks by alternating: swordfish piece, red onion, shrimp, red onion, swordfish and so on. I just did the calamari separately. I grilled them until done, maybe 4 mins a side. It was delicious and fresh. The lime and cilantro are a perfect combination that doesn’t make you miss any oils or sauces.
Perfect hard-boiled eggs. Put eggs in cold water and place on stove to boil. Once eggs are boiling, take off the stove and cover for 20 mins. Voila a perfectly boiled egg. It’s best to quickly cool them after the 20 mins because it makes the shell easier to peel.